I read a study a few years ago that said the 'myth' about Mayo having to be carefully refrigerated was less true than people have believed. It said the vinegar in the mayo protected it from botulism, etc. The study said vinegar in store-bought mayo makes it so safe that you could keep it on the counter-top! (not that I'd ever risk it, even so). That said, has anyone here ever made mayo from their fresh eggs? I would really like to be able to do that so I can use olive oil, but I think I'd only risk it if I knew others had done it, and if I knew how much vinegar to add. thanks!